Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review

de Matos, Francielle Miranda; Rasera, Gabriela Boscariol; de Castro, Ruann Janser Soares

doi:10.1039/d3fb00097d

Sustainable Food Technol.

2024

DOI: 10.1039/d3fb00097d

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Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review

Francielle Miranda de Matos,

Gabriela Boscariol Rasera,

Ruann Janser Soares de Castro

Abstract: Insect proteins can serve as a substrate for the production of peptides with a wide range of bioactive properties.

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2024

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Cited by 3 publications

References 104 publications

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Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Shakeela,

Mohan,

2024

Sustainable Food Technol.

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Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Shakeela,

Mohan,

2024

Sustainable Food Technol.

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Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers

Rocchetti,

Zengin,

Giuberti

et al. 2024

Antioxidants

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Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% (w/w) inclusion in beef burgers, considering their ability to vehicle phenolic compounds during simulated in vitro static gastrointestinal digestion (INFOGEST). Insect powders were abundant in different phenolic classes, recording the highest values in locust (LP; 314.69 mg/kg), followed by cricket (CP; 113.3 mg/kg) and mealworm (MWP; 51.9 mg/kg). Following a pan-cooking process, LP burgers were confirmed as the best source of phenolics, with a marked abundance of flavonoids and phenolic acids. Interestingly, the insect powders were found to affect the in vitro gastrointestinal bioaccessibility of phenolic compounds when compared with the CTR burger, likely promoted by the interactions between the phenolic compounds and proteins characterizing the tested insect powders. Among the most discriminant phenolic metabolites at the gastrointestinal level, we found several phenolic acids (mainly hydroxycinnamics), recording the highest content for the digested CP-containing burgers. Finally, stilbenes showed significant correlation values at the intestinal level with both antioxidant and enzymatic activities, while total flavonoids were the most correlated with the inhibition of acetylcholinesterase. Taken together, our preliminary findings demonstrated that insect powders added to beef burgers can promote the bioaccessibility and potential bioavailability of phenolics in the distal tracts of the intestine.

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The Future of Food

Galanakis

2024

Foods

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The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food.

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Insects as a sustainable source of emerging proteins and their processing to obtain bioactive compounds: an updated review

Abstract: Insect proteins can serve as a substrate for the production of peptides with a wide range of bioactive properties.

Cited by 3 publications

References 104 publications

Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Unlocking a nutritional treasure: health benefits and sustainable applications of spent coconut meal

Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers

The Future of Food

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